Sausage Jambalaya

I don’t know about you, but the New Year seems to be just as busy as the holidays for me. I’m busy making, breaking, and re-making New Year’s resolutions. So, when I’m crunched for time I like to utilize my slow cooker for dinners. This recipe was fantastic, easy to put together, and healthy to boot!

Sausage Jambalaya

Ingredients:

12 oz cooked andouille sausage or cooked kielbasa

1 pint mini sweet peppers or 2 large yellow and/or orange bell peppers

1  15 oz can red kidney beans, rinsed and drained

1  14.5 oz can fire-roasted diced tomatoes

1 C chopped celery (about 2 stalks)

Rice for serving (I like brown rice with this dish)

Some of the celery leaves, chopped for garnish (optional)

Directions:

Slice sausage into 1-inch chunks. Halve, stem, and seed the mini peppers. If using large peppers, stem, seed, and coarsely chop.

In a 3 ½ - 4 quart slow cooker combine the sausage, peppers, drained beans, undrained tomatoes, and celery.  Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Stir before serving.

Serve over rice and top with chopped celery leaves (optional).

Makes 4 servings

Source: from Better Homes and Gardens, December 2011

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog